A quick and easy version of the traditional khaman dhokla.
Serves 4 to 6. Cooking Time : 10 min.
Preparation Time : 5 min.
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool) OR 1 tsp lemon juice
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt ** Salt acc.to taste
For the tempering (vaghar)
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 chopped green chillies
a pinch asafoetida (hing)
* few curry leaves
For the garnish
1 Tbsp chopped coriander & coconut.
1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida, when the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.